Happy Memorial Day: Peruvian Ceviche for The Tribe

Shellfish Ceviche

 

In New York, we seemed to have skipped spring altogether and been forced to dust off the cut-offs and tanks to survive the blistering temperatures. I’ve been counting on my neighborhood ice-cream trucks to keep me cool and definitely NOT complaining! So today I’m bringing back one of my favorite ceviche recipes perfect for a weekend that promises to be filled with sunshine and playtime.

Whether you’ll be at the beach, in a park, or staycationing at home, just remember to pop a little sparkling rosé and gather your friends around this cool, clean dish bursting with tender bits of shrimp, mussels, scallops, and baby clams. I serve this simple citrusy ceviche with chifles, plantain chips as they’re known in Peru, some crusty French bread, and avocado. Happy Summer!

Shellfish Ceviche Serves 6 (adapted form The South American Table)

4 cups water

1 scallion, sliced

1 lb. medium shrimp, peeled and deveined

½ lb. bay scallops

¼ cup dry white wine

1 lb. mussels, scrubbed and deveined

16 baby clams

MARINADE

1/3 cup lemon juice

1/3 cup lime juice

2/3 cup orange juice

½ cup chicken broth

1 tablespoon extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

Hot sauce

GARNISHES

1 medium tomato, peeled, seeded and finely chopped

1 small green bell pepper, seeded and finely chopped

1 small onion, finely chopped, rinsed with hot water and drained

2 tablespoons fresh cilantro

2 tablespoons fresh parsley

SIDE DISHES

Popcorn, plantain chips (chifles), French bread, ripe avocado

INSTRUCTIONS

In a large saucepan, bring water and scallions to a boil, reduce heat and simmer for 5 minutes. Add shrimp, remove from heat and let stand for a few seconds until the shrimp turn pink. Remove shrimp and rinse under cold water.

Add scallops to the cooking liquid and bring back to boil. Remove from heat, cover and let stand for 3 minutes. Once scallops are cooked through (their center should be white), drain and rinse under cold water.

Place wine, mussels and clams in large skillet and bring to boil. Cover and continue to boil until shells are open, 3 to 5 minutes. Remove clams ad mussels from their shells.

Make marinade by combining all the ingredients in a large glass or ceramic bowl. Stir in shrimp, scallops, mussels and clams. Mix well, cover with plastic wrap and refrigerate for at least 2 hours.

Before serving, taste for salt, sugar and spice. Serve with garnishes and side dishes.

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